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Lemon Garlic Butter Shrimp Pasta Flavorful and Simple

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For the Lemon Garlic Butter Shrimp Pasta, you need: - 200g spaghetti or linguine - 250g large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon red pepper flakes (optional) - Juice and zest of 1 large lemon - Salt and pepper to taste - 2 tablespoons fresh parsley, chopped - Grated Parmesan cheese for serving These ingredients create a bright dish full of flavor. The shrimp adds protein, while lemon gives it a fresh zing. You can swap ingredients if you need to. Here are some ideas: - Use fettuccine or penne instead of spaghetti or linguine. - If you don’t have large shrimp, medium shrimp work too. - Olive oil can replace butter for a lighter option. - If you don’t like garlic, try shallots for a milder taste. These swaps can help make the dish work for your tastes or what you have on hand. Stick with pasta that holds sauce well. Here are my favorites: - Spaghetti is classic and easy to find. - Linguine has a nice flat shape, catching sauce well. - Fettuccine is thick and makes every bite rich and creamy. Choosing the right pasta helps make your dish even better. For the complete recipe, check out the Full Recipe section. Start with a large pot of water. Bring it to a boil and add salt. The salt helps add flavor. Once boiling, add 200g of spaghetti or linguine. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. Keep an eye on it. When it’s done, reserve one cup of pasta water. Drain the pasta and set it aside for later. Next, grab a large skillet. Melt 4 tablespoons of unsalted butter over medium heat. As the butter melts, add 4 minced garlic cloves. Sauté them for about 30 seconds. You want them fragrant but not burnt. Now, add 250g of large shrimp to the skillet. Cook them for 2 to 3 minutes on each side. They should turn pink and opaque when done. If you like a little heat, sprinkle in 1 teaspoon of red pepper flakes. Season the shrimp with salt and pepper to taste. Once the shrimp is cooked, it's time to bring it all together. Add the drained pasta to the skillet with the shrimp. Pour in the juice and zest of 1 large lemon. Toss everything together well. If the pasta looks dry, add some of the reserved pasta water. Do this slowly until you reach your desired consistency. Finally, stir in 2 tablespoons of chopped fresh parsley. Taste it and adjust with more salt, pepper, or lemon juice if needed. Serve immediately, topped with grated Parmesan cheese. For the full recipe, check the details above. To cook shrimp perfectly, start with fresh or thawed shrimp. Once you add them to the skillet, cook for 2-3 minutes on each side. Shrimp turn pink when done. Overcooking makes them tough. So, keep an eye on the color and texture. You can boost the flavor easily. Try adding a splash of white wine after cooking the garlic. This adds depth. Fresh herbs like basil or thyme also add a nice touch. If you want heat, sprinkle more red pepper flakes. A pinch of lemon zest gives a bright kick too! Serve your Lemon Garlic Butter Shrimp Pasta hot. Pair it with a crisp green salad and garlic bread. A chilled white wine like Sauvignon Blanc works well. This meal is great for a cozy night in or a small gathering. For a fun twist, add some lemon wedges on the side. You can find the Full Recipe if you want to dive deeper into this dish! {{image_2}} You can boost this dish by adding vegetables. Spinach, cherry tomatoes, or bell peppers work great. Simply sauté these veggies with the garlic before adding the shrimp. This adds color, flavor, and nutrition. You get tasty bites while making your meal healthier. If you want to change the seafood, try scallops or crab. They both pair well with lemon and garlic. Cook them the same way as the shrimp. This keeps the dish simple but fresh. Each seafood brings its own unique taste and texture to the pasta. To make this dish creamy, add heavy cream or cream cheese. Start by pouring in the cream after cooking the shrimp. Mix it well before adding the pasta. This creates a rich, luscious sauce that hugs every strand of pasta. You still keep the lemon and garlic flavors, just with more creaminess. For the full recipe, refer back to the original dish details. Store your leftover Lemon Garlic Butter Shrimp Pasta in an airtight container. This helps keep it fresh. Place it in the fridge if you plan to eat it within three days. Let the pasta cool down before sealing it. This step prevents moisture from creating sogginess. To reheat, use a skillet for the best flavor. Add a splash of water or broth to keep it moist. Heat the skillet over medium heat, stirring often. If you're in a hurry, the microwave works too. Use a microwave-safe dish and cover it with a lid or wrap. Heat in short bursts, stirring in between, until warm. You can freeze Lemon Garlic Butter Shrimp Pasta if you want to save some for later. Use a freezer-safe container and leave space at the top for expansion. It stays good for about three months. To thaw, place it in the fridge overnight. Reheat as mentioned above for the best taste. To enhance the flavor, add more garlic. You can also use fresh herbs like basil or thyme. A splash of white wine adds depth, too. Experiment with spices, like smoked paprika or cayenne, for extra heat. Toasted pine nuts or walnuts can give a nice crunch. Always taste as you cook and adjust seasoning. Fresh lemon zest brightens the dish. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in cold water for about 15 minutes. This method helps maintain their texture. Once thawed, pat them dry before cooking. This keeps the shrimp from becoming watery. Follow the same cooking steps in the recipe for best results. This dish pairs well with a simple green salad. A light Caesar or arugula salad works great. You can also serve garlic bread on the side. The bread soaks up the delicious sauce. For drinks, a crisp white wine complements the flavors nicely. If you prefer non-alcoholic, try sparkling water with lemon. This blog post covered all you need to make Lemon Garlic Butter Shrimp Pasta. You have ingredient lists, cooking steps, and tips for perfect results. I shared ideas for variations, like adding veggies or using different seafood. Don’t forget safe storage practices for leftovers and reheating tips. Now, you can make a tasty dish with ease. Enjoy cooking and sharing this meal! It’s a fun way to impress family and friends.
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Looking for a quick and delicious meal? You’re in the right place! My Lemon Garlic Butter Shrimp Pasta is packed with flavor and super simple to make. With just a few fresh ingredients, you’ll whip up a dish that wows your family and friends. Get ready to dive into this tasty recipe that makes weeknight dinners feel special. Let’s get started on your new favorite pasta dish!

Ingredients

Complete List of Ingredients

For the Lemon Garlic Butter Shrimp Pasta, you need:

– 200g spaghetti or linguine

– 250g large shrimp, peeled and deveined

– 4 tablespoons unsalted butter

– 4 cloves garlic, minced

– 1 teaspoon red pepper flakes (optional)

– Juice and zest of 1 large lemon

– Salt and pepper to taste

– 2 tablespoons fresh parsley, chopped

– Grated Parmesan cheese for serving

These ingredients create a bright dish full of flavor. The shrimp adds protein, while lemon gives it a fresh zing.

Substitutions for Common Ingredients

You can swap ingredients if you need to. Here are some ideas:

– Use fettuccine or penne instead of spaghetti or linguine.

– If you don’t have large shrimp, medium shrimp work too.

– Olive oil can replace butter for a lighter option.

– If you don’t like garlic, try shallots for a milder taste.

These swaps can help make the dish work for your tastes or what you have on hand.

Best Types of Pasta to Use

Stick with pasta that holds sauce well. Here are my favorites:

– Spaghetti is classic and easy to find.

– Linguine has a nice flat shape, catching sauce well.

– Fettuccine is thick and makes every bite rich and creamy.

Choosing the right pasta helps make your dish even better. For the complete recipe, check out the Full Recipe section.

Step-by-Step Instructions

Cooking the Pasta

Start with a large pot of water. Bring it to a boil and add salt. The salt helps add flavor. Once boiling, add 200g of spaghetti or linguine. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. Keep an eye on it. When it’s done, reserve one cup of pasta water. Drain the pasta and set it aside for later.

Preparing the Shrimp

Next, grab a large skillet. Melt 4 tablespoons of unsalted butter over medium heat. As the butter melts, add 4 minced garlic cloves. Sauté them for about 30 seconds. You want them fragrant but not burnt. Now, add 250g of large shrimp to the skillet. Cook them for 2 to 3 minutes on each side. They should turn pink and opaque when done. If you like a little heat, sprinkle in 1 teaspoon of red pepper flakes. Season the shrimp with salt and pepper to taste.

Combining Ingredients for the Final Dish

Once the shrimp is cooked, it’s time to bring it all together. Add the drained pasta to the skillet with the shrimp. Pour in the juice and zest of 1 large lemon. Toss everything together well. If the pasta looks dry, add some of the reserved pasta water. Do this slowly until you reach your desired consistency. Finally, stir in 2 tablespoons of chopped fresh parsley. Taste it and adjust with more salt, pepper, or lemon juice if needed. Serve immediately, topped with grated Parmesan cheese. For the full recipe, check the details above.

Tips & Tricks

Ensuring Perfectly Cooked Shrimp

To cook shrimp perfectly, start with fresh or thawed shrimp. Once you add them to the skillet, cook for 2-3 minutes on each side. Shrimp turn pink when done. Overcooking makes them tough. So, keep an eye on the color and texture.

Enhancing Flavor with Additional Ingredients

You can boost the flavor easily. Try adding a splash of white wine after cooking the garlic. This adds depth. Fresh herbs like basil or thyme also add a nice touch. If you want heat, sprinkle more red pepper flakes. A pinch of lemon zest gives a bright kick too!

Recommendations for Serving and Pairing

Serve your Lemon Garlic Butter Shrimp Pasta hot. Pair it with a crisp green salad and garlic bread. A chilled white wine like Sauvignon Blanc works well. This meal is great for a cozy night in or a small gathering. For a fun twist, add some lemon wedges on the side. You can find the Full Recipe if you want to dive deeper into this dish!

Variations

Adding Vegetables for Extra Nutrition

You can boost this dish by adding vegetables. Spinach, cherry tomatoes, or bell peppers work great. Simply sauté these veggies with the garlic before adding the shrimp. This adds color, flavor, and nutrition. You get tasty bites while making your meal healthier.

Alternative Seafood Options

If you want to change the seafood, try scallops or crab. They both pair well with lemon and garlic. Cook them the same way as the shrimp. This keeps the dish simple but fresh. Each seafood brings its own unique taste and texture to the pasta.

Making a Creamy Version

To make this dish creamy, add heavy cream or cream cheese. Start by pouring in the cream after cooking the shrimp. Mix it well before adding the pasta. This creates a rich, luscious sauce that hugs every strand of pasta. You still keep the lemon and garlic flavors, just with more creaminess. For the full recipe, refer back to the original dish details.

Storage Info

Best Practices for Storing Leftovers

Store your leftover Lemon Garlic Butter Shrimp Pasta in an airtight container. This helps keep it fresh. Place it in the fridge if you plan to eat it within three days. Let the pasta cool down before sealing it. This step prevents moisture from creating sogginess.

Reheating Tips for Optimal Taste

To reheat, use a skillet for the best flavor. Add a splash of water or broth to keep it moist. Heat the skillet over medium heat, stirring often. If you’re in a hurry, the microwave works too. Use a microwave-safe dish and cover it with a lid or wrap. Heat in short bursts, stirring in between, until warm.

Freezing Recommendations

You can freeze Lemon Garlic Butter Shrimp Pasta if you want to save some for later. Use a freezer-safe container and leave space at the top for expansion. It stays good for about three months. To thaw, place it in the fridge overnight. Reheat as mentioned above for the best taste.

FAQs

How do I make Lemon Garlic Butter Shrimp Pasta more flavorful?

To enhance the flavor, add more garlic. You can also use fresh herbs like basil or thyme. A splash of white wine adds depth, too. Experiment with spices, like smoked paprika or cayenne, for extra heat. Toasted pine nuts or walnuts can give a nice crunch. Always taste as you cook and adjust seasoning. Fresh lemon zest brightens the dish.

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in cold water for about 15 minutes. This method helps maintain their texture. Once thawed, pat them dry before cooking. This keeps the shrimp from becoming watery. Follow the same cooking steps in the recipe for best results.

What do I serve with Lemon Garlic Butter Shrimp Pasta?

This dish pairs well with a simple green salad. A light Caesar or arugula salad works great. You can also serve garlic bread on the side. The bread soaks up the delicious sauce. For drinks, a crisp white wine complements the flavors nicely. If you prefer non-alcoholic, try sparkling water with lemon.

This blog post covered all you need to make Lemon Garlic Butter Shrimp Pasta. You have ingredient lists, cooking steps, and tips for perfect results. I shared ideas for variations, like adding veggies or using different seafood. Don’t forget safe storage practices for leftovers and reheating tips.

Now, you can make a tasty dish with ease. Enjoy cooking and sharing this meal! It’s a fun way to impress family and friends.

For the Lemon Garlic Butter Shrimp Pasta, you need: - 200g spaghetti or linguine - 250g large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon red pepper flakes (optional) - Juice and zest of 1 large lemon - Salt and pepper to taste - 2 tablespoons fresh parsley, chopped - Grated Parmesan cheese for serving These ingredients create a bright dish full of flavor. The shrimp adds protein, while lemon gives it a fresh zing. You can swap ingredients if you need to. Here are some ideas: - Use fettuccine or penne instead of spaghetti or linguine. - If you don’t have large shrimp, medium shrimp work too. - Olive oil can replace butter for a lighter option. - If you don’t like garlic, try shallots for a milder taste. These swaps can help make the dish work for your tastes or what you have on hand. Stick with pasta that holds sauce well. Here are my favorites: - Spaghetti is classic and easy to find. - Linguine has a nice flat shape, catching sauce well. - Fettuccine is thick and makes every bite rich and creamy. Choosing the right pasta helps make your dish even better. For the complete recipe, check out the Full Recipe section. Start with a large pot of water. Bring it to a boil and add salt. The salt helps add flavor. Once boiling, add 200g of spaghetti or linguine. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. Keep an eye on it. When it’s done, reserve one cup of pasta water. Drain the pasta and set it aside for later. Next, grab a large skillet. Melt 4 tablespoons of unsalted butter over medium heat. As the butter melts, add 4 minced garlic cloves. Sauté them for about 30 seconds. You want them fragrant but not burnt. Now, add 250g of large shrimp to the skillet. Cook them for 2 to 3 minutes on each side. They should turn pink and opaque when done. If you like a little heat, sprinkle in 1 teaspoon of red pepper flakes. Season the shrimp with salt and pepper to taste. Once the shrimp is cooked, it's time to bring it all together. Add the drained pasta to the skillet with the shrimp. Pour in the juice and zest of 1 large lemon. Toss everything together well. If the pasta looks dry, add some of the reserved pasta water. Do this slowly until you reach your desired consistency. Finally, stir in 2 tablespoons of chopped fresh parsley. Taste it and adjust with more salt, pepper, or lemon juice if needed. Serve immediately, topped with grated Parmesan cheese. For the full recipe, check the details above. To cook shrimp perfectly, start with fresh or thawed shrimp. Once you add them to the skillet, cook for 2-3 minutes on each side. Shrimp turn pink when done. Overcooking makes them tough. So, keep an eye on the color and texture. You can boost the flavor easily. Try adding a splash of white wine after cooking the garlic. This adds depth. Fresh herbs like basil or thyme also add a nice touch. If you want heat, sprinkle more red pepper flakes. A pinch of lemon zest gives a bright kick too! Serve your Lemon Garlic Butter Shrimp Pasta hot. Pair it with a crisp green salad and garlic bread. A chilled white wine like Sauvignon Blanc works well. This meal is great for a cozy night in or a small gathering. For a fun twist, add some lemon wedges on the side. You can find the Full Recipe if you want to dive deeper into this dish! {{image_2}} You can boost this dish by adding vegetables. Spinach, cherry tomatoes, or bell peppers work great. Simply sauté these veggies with the garlic before adding the shrimp. This adds color, flavor, and nutrition. You get tasty bites while making your meal healthier. If you want to change the seafood, try scallops or crab. They both pair well with lemon and garlic. Cook them the same way as the shrimp. This keeps the dish simple but fresh. Each seafood brings its own unique taste and texture to the pasta. To make this dish creamy, add heavy cream or cream cheese. Start by pouring in the cream after cooking the shrimp. Mix it well before adding the pasta. This creates a rich, luscious sauce that hugs every strand of pasta. You still keep the lemon and garlic flavors, just with more creaminess. For the full recipe, refer back to the original dish details. Store your leftover Lemon Garlic Butter Shrimp Pasta in an airtight container. This helps keep it fresh. Place it in the fridge if you plan to eat it within three days. Let the pasta cool down before sealing it. This step prevents moisture from creating sogginess. To reheat, use a skillet for the best flavor. Add a splash of water or broth to keep it moist. Heat the skillet over medium heat, stirring often. If you're in a hurry, the microwave works too. Use a microwave-safe dish and cover it with a lid or wrap. Heat in short bursts, stirring in between, until warm. You can freeze Lemon Garlic Butter Shrimp Pasta if you want to save some for later. Use a freezer-safe container and leave space at the top for expansion. It stays good for about three months. To thaw, place it in the fridge overnight. Reheat as mentioned above for the best taste. To enhance the flavor, add more garlic. You can also use fresh herbs like basil or thyme. A splash of white wine adds depth, too. Experiment with spices, like smoked paprika or cayenne, for extra heat. Toasted pine nuts or walnuts can give a nice crunch. Always taste as you cook and adjust seasoning. Fresh lemon zest brightens the dish. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in cold water for about 15 minutes. This method helps maintain their texture. Once thawed, pat them dry before cooking. This keeps the shrimp from becoming watery. Follow the same cooking steps in the recipe for best results. This dish pairs well with a simple green salad. A light Caesar or arugula salad works great. You can also serve garlic bread on the side. The bread soaks up the delicious sauce. For drinks, a crisp white wine complements the flavors nicely. If you prefer non-alcoholic, try sparkling water with lemon. This blog post covered all you need to make Lemon Garlic Butter Shrimp Pasta. You have ingredient lists, cooking steps, and tips for perfect results. I shared ideas for variations, like adding veggies or using different seafood. Don’t forget safe storage practices for leftovers and reheating tips. Now, you can make a tasty dish with ease. Enjoy cooking and sharing this meal! It’s a fun way to impress family and friends.

2. Lemon Garlic Butter Shrimp Pasta

Indulge in the deliciousness of Lemon Garlic Butter Shrimp Pasta that’s quick and easy to make! This flavorful dish combines succulent shrimp with buttery garlic, zesty lemon, and perfectly cooked pasta for a meal that delights the senses. Ready in just 20 minutes, it’s perfect for a weeknight dinner or a special occasion. Click through to explore this simple recipe and impress your loved ones with a dish they won't forget!
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Ingredients
  

200g spaghetti or linguine

250g large shrimp, peeled and deveined

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon red pepper flakes (optional)

Juice and zest of 1 large lemon

Salt and pepper to taste

2 tablespoons fresh parsley, chopped

Grated Parmesan cheese for serving

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

    Prepare the Shrimp: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, but be careful not to burn it.

      Add the Shrimp: Add the shrimp to the skillet, cooking for 2-3 minutes on each side until they turn pink and opaque. If using, sprinkle in the red pepper flakes for a spicy kick. Season with salt and pepper.

        Combine with Pasta: Add the cooked pasta to the skillet with the shrimp. Pour in the lemon juice and zest, tossing everything together. If the pasta seems dry, gradually add reserved pasta water until you reach your desired consistency.

          Finish and Serve: Stir in the chopped parsley and taste for seasoning. Adjust with more salt, pepper, or lemon juice if necessary. Serve immediately, garnished with grated Parmesan cheese on top.

            Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2

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